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Meringue-Topped Sweet Potato Casserole

http://www.eatingwell.com/recipes/sweet_potato_meringue_casserole.html

From EatingWell:  November/December 2010

This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula.

10 servings, about 1/2 cup each | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

Sweet Potato Casserole

Meringue Topping

Preparation

  1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer and cook until tender, 10 to 15 minutes. Drain well and transfer to a food processor. Process until smooth.
  2. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) broiler-safe baking dish (see Tip) with cooking spray.
  3. Whisk whole eggs, brown sugar, cinnamon, oil, evaporated milk, vanilla and salt in a large bowl until smooth. Add the sweet potato; whisk until smooth. Stir in pineapple and its juice. Spread the mixture in the prepared baking dish. Sprinkle with pecans.
  4. Bake the casserole until heated through and the edges are bubbling, 35 to 45 minutes. Set aside while you make the topping.
  5. To prepare meringue topping: Position rack in top third of oven; preheat broiler. Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form (see Tip). Beat in granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
  6. Spoon the meringue into a gallon-size sealable bag. Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner. Pipe the meringue onto the casserole, making marshmallow-size dots. (Alternatively, use a pastry bag fitted with a 1/2-inch tip or spread the meringue over the casserole as if you were frosting a cake.) Broil until lightly browned, watching carefully to prevent burning, 30 to 90 seconds.

Nutrition

Per serving : 196 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 46 mg Cholesterol; 29 g Carbohydrates; 5 g Protein; 3 g Fiber; 194 mg Sodium; 361 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carbohydrate, 1 fat

Tips & Notes